Our Privacy Policy has recently been updated. Click HERE to review the updated privacy policy.

Our Privacy Policy has recently been updated. Click HERE to review the updated privacy policy.

FR
MENU
  • Save
    131
  • Print
    48
  • Twitter
    0
  • Pinterest
    2
  • Facebook
    1
  • Email
    1
  • More
  • Email
    1

Berry-Pear Crisp Pie

berry-pear crisp pie Dessert
Berry-Pear Crisp Pie
  • Prep 25 min
  • Total 3 hr 45 min
  • Servings 8
  • Pinterest
    2
  • Print
    48
  • Save
    131
  • Email
    1

Celebrate late-summer berries and sweet pears with this irresistible pie, made fast with a prepared crust and finished with a crunchy oat and walnut topping. ...MORE + LESS -

Ingredients

1 box Pillsbury* Refrigerated Pie Crusts, softened as directed on box

3 ripe pears, peeled, cored, thinly sliced (about 3 cups/750 mL)
1 cup (250 mL) fresh blueberries
1 cup (250 mL) fresh raspberries
1 tbsp (15 mL) lemon juice
1/3 cup (75 mL) granulated sugar
3 tbsp (45 mL) cornstarch

1 cup (250 mL) old-fashioned or quick-cooking oats
1/2 cup (125 mL) all-purpose flour
1/2 cup (125 mL) packed brown sugar
1 tsp (5 mL) ground cinnamon
1/2 cup (125 mL) butter or margarine, softened
1/2 cup (125 mL) chopped walnuts, if desired
Vanilla ice cream, if desired

Steps

Hide Images
  • 1
    Heat oven to 425ºF. Unroll crust. Place in 9-inch glass pie plate; flute edges. Line crust with 10-inch round of cooking parchment paper or foil. Fill with dried beans or pie weights. Bake 8 to 9 minutes or until crust is set. Remove parchment and beans. Cover edge of crust with strips of foil to prevent excessive browning. Bake 6 to 7 minutes longer or until crust is golden. Cool completely on cooling rack, about 15 minutes.
  • 2
    In large bowl, gently toss filling ingredients. Spoon filling into pastry-lined pie plate.
  • 3
    In large bowl, beat topping ingredients with electric mixer on medium-low speed until crumbly. Sprinkle topping evenly over filling.
  • 4
    Line baking sheet with foil. Place pie plates on foil-lined baking sheet. Cover pie with foil; bake 15 minutes. Reduce heat to 375ºF; bake 45 to 50 minutes longer or until bubbly. Remove foil from pie; bake 20 to 25 minutes longer or until topping is golden brown. Cool completely on cooling rack, 2 to 3 hours.

Expert Tips

  • Kitchen Tips: Old-fashioned oats are larger than quick-cooking oats, but either can be used in this crisp. The old-fashioned oats give a little more texture and flavour to the crisp.
  • Substitution: Frozen (thawed and drained) blueberries and raspberries can be substituted for the fresh berries.

Nutrition Information

No nutrition information available for this recipe

© 2018 ®/TM General Mills All Rights Reserved

Rate and Comment